Mussels with White Balsamic Vinegar

Healthy and sustainable meal


1 brown onion, finely diced

1 carrot, finely diced

1 small fennel, sliced

3 garlic cloves, chopped finely

2 tbls Pukara Estate Robust Premium Extra Virgin Olive Oil

1 tbls thyme leaves

120g cherry tomatoes, halved

Half cup dry white wine

100mL White Balsamic Vinegar

100mL cream

pinch of sugar

1kg cleaned mussels

small handful of chopped parsley


Fry the onion, garlic, fennel and carrot in a large pot with the robust oil, until caramelized. Add tomatoes and thyme leaves and stir. When the tomato has softened and white wine then mussels.

Add White Balsamic Vinegar, cover for 3 minutes. Add cream and sugar and season with salt and plenty of pepper, stir well. When the mussels have opened you know they are ready, approximately another 4 minutes.

Evenly distribute the mussels among 4 bowls with plenty of the sauce. Sprinkle with chopped parsley and serve with a slice of crusty bread.